Cut the peaches in half and remove the pits. Tightly pack the peach halves in an ovenproof dish and brush with lemon juice. Sprinkle generously with confectioners' sugar. Put the dish under a preheated broiler for 5 to 7 minutes or until golden and bubbling. Let cool.
To make the sauce, warm the raspberries with the jelly and sugar, and then press them through a sieve. Let cool.
Arrange the peaches on a serving platter with 1 or 2 scoops of ice cream. Drizzle with melba sauce and finish with shreds of lemon zest.
Reprinted with permission from 500 Ice Creams, Sorbets & Gelatos, by Alex Barker, published by Sellers Publishing
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